Category: 03. March

Kleftiko

Feeds around 4-6. Based on the Felicity Cloake recipe in the Guardian. Rub a whole 2 kg shoulder of lamb on the bone with: 2 Tbsp olive oil, 1 tsp each of cinnamon, oregano and salt, a roughly crushed half a head of garlic and the juice of 1 lemon. Cover and leave for…

Pea, Broad Bean and Sweetcorn Veggie Burgers

This is adapted from a Jamie Oliver recipe with a few alterations. Original recipe is here… With a blender I like to use the ‘grind’ setting, which uses the blunt end of the blades and makes less of a paste. The original mixture was very wet so…

Vegetable Tempura

Serves 4 people as a starter. Mix 150g plain flour with water, little by little, until the consistency of thickish double cream. Season with salt. In a separate bowl whisk two egg whites until stiff. Combine the two by folding the eggs into the batter. Place the vegetables into…

Cauliflower with Onion and Tomato – Madhur Jaffrey

This may be the best thing you will ever eat. Especially with stuffed parathas. Ingredients 1 medium onion, peeled and coarsely chopped 4 cloves garlic, peeled and coarsely chopped A piece of ginger, 2 inches long and 1 inch wide, peeled and coarsely chopped 4 Tbsp…

Goan-Style Dal – Madhur Jaffrey

Taken from this: http://food52.com/recipes/25705-goan-style-dal-curry. The only issue is it is way too salty. Half it. So maybe 3/4 tsp or 1 tsp but no more. Apart from that it tastes great. Serves 4-5 1 cup masoor dal (red lentils), washed and drained 1/2 teaspoon turmeric 2 medium tomatoes, peeled and…

Groundnut Stew (Peanut chicken stew)

This is originally an African dish, however, I have changed how it is made. Now, rather than having chopped onions, I puree them with the garlic, chilli and a little water and then cook that off – this is more like how you would make an Indian curry,…